Mini Waffle Pops with White Chocolate, Coconut, and Candied Ginger

1 . Stage

Preheat and grease a waffle iron according to manufacturer's instructions.

2 . Stage

Whisk flour, sugar, baking powder, and salt together in a large bowl.

3 . Stage

Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.

4 . Stage

Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.

5 . Stage

Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.

6 . Stage

Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.